My kids are really out of snacks. I don’t like to by them in stores. I don’t get really much, so today I’m going to give them a treat. Fresh carrots and dry fruits. Yummy! I’ll also add some crunchy roasted nuts. Those cookies were gone within a day. I think they are healthy enough, they could really be a good morning snack in your kids lunchbox.
I roasted my nuts just to add an additional crunch and it was also very easy to remove the skin from the hazelnuts since they were so dry. The reason I did that is that it removes the bitterness. I know some people soak and dehydrate their nuts, which is also great but I don’t have a dehydrator yet. This one of my next “kitchen gadget” I want to get :-). Do you have one and do you like it?
Preparation time: 20 minutes
Cooking time: 15 minutes
- 2tbsp. (30ml) of organic grounded flax seeds
- 6 tbsp. (90ml) of water
- 3/4 cup (187.5ml) of organic oat flour
- 1/2 cup (125ml) of organic buckwheat flour
- 1/4 cup (62.5ml) of tapioca starch
- 1 tsp. (5ml) of baking powder
- 1 tsp. (5ml) of xanthan gum
- a pinch of salt
- 1 tsp. (5ml) of cinnamon
- 2/3 cup (166ml) of organic coconut oil (room temperature)
- 1/2 cup (125ml) of organic brown sugar
- 1 cup (250ml) or 2 medium shredded organic carrots
- 1 tsp. (5ml) of vanilla
- 3 tbsp. (45ml) of almond milk
- 1/2 cup (125ml) of chopped roasted organic hazelnuts
- 1/2 cup (125ml) of chopped roasted organic walnuts
- 1/2 cup (125ml) of organic dried blueberries
- Preheat your oven to 350º.
- On a cookie sheet, spread your raw nuts and put them in the oven for 10 minutes. Take them out and let them cool for 5 minutes, remove the skin and chop them. (This step could be made ahead)
- Preheat your oven to 375º.
- In a small bowl, mix the flax seeds and the water and set aside for 10 minutes.
- In a medium bowl, combine the oat flour, the buckwheat flour, the tapioca starch, the baking powder, the xanthan gum, the salt and the cinnamon.
- In a bigger bowl, cream the coconut oil and the brown sugar. Add in the shredded carrots, the flax seeds mix, the vanilla, the almond milk and mix until it’s all well blended.
- Combine the flour to your mix, then add your chopped nuts and dried blueberries.
- Put about 2 tbsp. of batter on your cookie sheet and cook them in the oven for about 15 minutes.
- When you remove them from the oven, let them cool for 5 minutes before you transfer them on a wire rack.
- Enjoy them because soon they’ll be gone!